INGREDIENTS
- 600 g All-purpose flour
- 170 g Butter or margarine
- 40 g Salt 2 liters Oil
- 700 g Quince paste (dulce de membrillo) 200 ml Water
STEP BY STEP
- Start by lighting the Kamado, creating a volcano-shaped pile in the center to direct the fire to the pot or whatever you use for frying.
- For the dough: Place the flour on a clean surface and make a well in the center. Add salt and lukewarm water, mix everything together, and let it rest for at least one (1) hour. You can also add a little extra fat or butter to the dough. Once rested, roll out the dough and begin cutting it into squares of approximately 8 cm x 8 cm.
- Meanwhile, set up the cooking system with the star-shaped support for pots and pans on the Kamado. In a tall container, heat the oil and place it on the support. Be very careful with the oil and the fire. Make sure there is plenty of space between the oil and the top of the container.
- Place a buttered paper underneath your working area and then place the dough squares, which will serve as the bases.
- Cut the quince paste into cubes, place them in the center of each dough square, and cover with another square of dough. Seal the edges of the pastry.
- Fry the pastries. You can test the oil’s readiness by dropping a small piece of dough into it; it should immediately sizzle. Carefully remove the pastries with a slotted spoon and let them cool for 10 minutes.
Enjoy your pastelitos with mate or hot chocolate, the perfect accompaniments.